Effects of dry- and wet-aging on volatile flavor compounds and eating quality of various Hanwoo beef muscles

Effects of dry- and wet-aging on volatile flavor compounds and eating quality of various Hanwoo beef muscles
Yoon K. Ha, In H. Hwang, Hoa V. Ba, Sang D. Ryu, Yong H. Kim, Sun M. Kang, Yun S. Kim, Kuk H. Seol, Jin H. Kim, Soo H. Cho